4.6/5
(8 Votes)
Ingredients
- For the cake:
- 180 g dark chocolate
- 180 g butter
- 165 g caster sugar
- 6 eggs - seperated
- 180 g ground almonds
- 1 tbsp caster sugar
- For the icing:
- 2 yolks
- 50 ml Rum
- 1 cup of caster sugar
- 4 tbsp of high quality cocoa powder
Preparation
Step 1
1. Pre-heat oven to 180°C on Bake.
2. Melt the chocolate and set aside to cool.
3. Cream the butter and 165g sugar until a pale yellow.
4. Mix in the egg yokes and chocolate.
5. Whisk the egg white with 1 tbsp of caster sugar.
6. Gently fold the egg whites and ground almond into the chocolate.
7. Pour mixture into a greased paper lined 23cm tin and bake for 40 to 50 minutes, check with a skewer, when it comes out clean the cake is ready.
8. Mix all the icing ingredients together in a small pot and slowly bring to a boil, then simmer until glossy and all the sugar has dissolved.
9. Pour the warm icing over the cake.
10. Serve with whipped cream and fresh seasonal fruit.